Sweet Soy Chicken (Ayam Kecap)

Ingredients

• 2 pounds boneless skinless chicken thighs, cut into large pieces
• 2 tablespoons vegetable oil
• 5 shallots, thinly sliced
• 4 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 1/2 cup kecap manis (sweet soy sauce)
• 2 tablespoons regular soy sauce
• 1 cup water
• 1 teaspoon ground coriander
• 1/2 teaspoon ground black pepper
• 1 bay leaf
• 2 scallions, sliced, for garnish
• 1 fried shallots, for garnish

Method

1. 1

   Pat the chicken thighs dry and season lightly with salt.

2. 2

   Heat the vegetable oil in a 9-inch skillet over medium-high heat. Sear the chicken pieces in batches until browned on both sides, about 3 minutes per side. Transfer to a plate.

   6:00 · Sear chicken
3. 3

   Reduce heat to medium and add the sliced shallots to the skillet. Cook, stirring occasionally, until softened and golden, about 4 minutes.

   4:00 · Cook shallots
4. 4

   Add the garlic and ginger and cook, stirring constantly, until fragrant, about 1 minute.

   1:00 · Cook garlic and ginger
5. 5

   Stir in the kecap manis, soy sauce, water, ground coriander, black pepper, and bay leaf, scraping up any browned bits from the bottom of the skillet.

6. 6

   Return the chicken to the skillet and spoon the sauce over the top. Bring to a simmer.

7. 7

   Reduce heat to low, cover, and simmer until the chicken is tender, about 25 minutes, stirring occasionally.

   25:00 · Simmer covered
8. 8

   Uncover and continue simmering until the sauce thickens into a sticky glaze that coats the chicken, about 10 minutes.

   10:00 · Reduce sauce
9. 9

   Remove the bay leaf and discard. Taste the sauce and adjust seasoning with additional soy sauce if needed.

10. 10

    Transfer to a serving platter and garnish with sliced scallions and fried shallots. Serve hot with steamed rice.